Dimensionless Henry's Constant and Liquid-Vapour Equilibrium of Rosemary Aroma Compounds

로즈마리 향기성분의 기-액 평형과 무차원 헨리의 상수

  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Jeong, Heon-Sang (Department of Food Science and Biotechnology, Chungbuk Provincial University) ;
  • Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University)
  • 윤향식 (충북농업기술원) ;
  • 정헌상 (충북과학대학 식품생명과학과) ;
  • 민용규 (충북대학교 식품공학과)
  • Published : 2003.08.01


In order to estimate the mass transfer characteristics of absorption into alcohol solution of aroma compounds such as cineol, myrecene and pinene which are major aroma compounds of rosemary, dimensionless Henry's constant in 70% ethyl alcohol concentration and aroma concentration with different ethyl alcohol concentration were analyzed. From the results of measurement of vapor phase concentration of aroma compounds with different ethyl alcohol concentration, headspace concentrations of all of three aroma compounds were decreased as ethyl alcohol concentration increased. But those patterns were slightly different. Dimensionless Henry's constant equation (Hi) of cineol compound with ethyl alcohol concentration (x) was as follows: $Hi=(-5.75+x)/(-7017.6+257.3{\times}x)$. Dimensionless Henry's constants of cineol, myrecene and pinene in 1 atm, $25^{\circ}C$ and 70% ethyl alcohol concentration were 0.0058, 0.0182 and 0.0365, respectively.


mass transfer;aroma compounds;dimensionless Henry's constant;ethyl alcohol;headspace


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